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Enjoyed very tender pork sirloin chops prepared in this manner, and nicely flavoured too. Used sage, salt and pepper as suggested and found it was all the seasoning that was needed, although I threw a half cup diced onion into the pot with the cabbage. Liked the ease of prep and the clear instructions. Served with nugget potatoes on the side. I will make this again, thank you!
Am wondering if this is an adapted recipe from another source. I have a very similar recipe that I have used for many years from a 1990's cookbook whose author Rose Murray is very good about giving credit to the original source of any recipe she adapts.
I've had this recipe in my cookbook for a while and couldn't wait to prepare/eat it. I recommend using the boneless pork chops (I used chops with bone-in) and using some other extra seasoning, for taste and flavor. I served this dish with #64252 Browned Buttered Egg Noodles.
Very tasty recipe! I used heavy cream for the cream because I was not sure what type to use. I also used pork chop seasoning by Penzey's instead of the sage called for. I made this recipe for the lunch crowd in my restaurant, and everyone agreed it was delicious! I will definitely make it again!